Cheesecake brownies with raspberries

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4.3 22
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 25
  • 7-10 Tbsp slightly + 150 g + 100 g soft butter
  • 7-10 Tbsp some + 130 g flour
  • 250 g Raspberries
  • 200 g Dark chocolate
  • 7 Eggs (Gr. M)
  • 200 g + 130 g sugar
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Sugar beet syrup
  • 1 coated Tsp Baking Powder
  • 600 g Double cream cheese
  • 1 slightly heaped Tsp cornstarch
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Sort the raspberries, wash if necessary and let them drain.

  2. 2

    Chop chocolate for the brownie dough. Melt with 150 g butter in a water bath. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 3 eggs, 200 g sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes until thick and creamy.

  3. 3

    Add syrup. Mix 130 g flour and baking powder. First stir the chocolate-butter mixture into the egg mixture, then briefly stir in the flour mixture. Pour into the mould.

  4. 4

    For the cheese mixture, whisk 100 g butter and 130 g sugar with the whisks of the mixer until creamy. Stir in 4 eggs one after the other. First stir in the cream cheese in portions and then the starch.

  5. 5

    Spread the cheese mixture and half the raspberries on the brownie dough. Use a fork to gently fold into the dough. Add the rest of the berries. Bake in a hot oven for 60-70 minutes. If necessary, cover with aluminium foil after about 50 minutes.

  6. 6

    Take out and let cool on a cake rack for about 10 minutes. Remove from the tin and let it cool down.

Nutrition Facts

KCAL
290 kcal
CARBS
22 g
FATS
19 g
PROTEINS
5 g

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